Description
These Pumpkin Spice Snickerdoodle Blondies are the perfect fall dessert with a chewy texture, crackly cinnamon-sugar top, and a subtle snickerdoodle tang. Easy to make in about 35 minutes with simple ingredients, they’re a crowd-pleaser for any gathering.
Ingredients
Scale
- ½ cup unsalted butter, melted
- 1 cup light brown sugar, packed
- ¼ cup granulated sugar
- ½ cup pumpkin purée (100% pure, not pie filling)
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- For the topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two opposite sides. Lightly spray the parchment with nonstick spray.
- Melt ½ cup of butter in a microwave-safe bowl in 30-second bursts. Let it cool for a couple of minutes.
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the pumpkin purée, egg, and vanilla extract. Whisk until fully combined and glossy.
- In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, salt, pumpkin pie spice, and cinnamon until no lumps remain.
- Add the dry ingredients to the wet mixture. Use a rubber spatula to fold gently just until no streaks of flour remain. Do not overmix.
- In a small bowl, stir together the 2 tablespoons of sugar and 1 teaspoon of cinnamon for the topping.
- Spread the batter evenly into the prepared pan. It will be thick. Sprinkle the cinnamon-sugar mixture evenly over the top.
- Bake on the middle rack for 22-26 minutes. The edges should be golden brown, the top set and slightly cracked. A toothpick inserted in the center should come out with a few moist crumbs.
- Cool the blondies in the pan on a wire rack for at least 30 minutes. Then use the parchment overhang to lift them out and transfer to the rack to cool completely.
- Once fully cooled, slice into 9 or 16 squares with a sharp knife. Wipe the knife clean between cuts for neater edges.
Notes
Do not overmix the batter to avoid tough blondies. Use room temperature egg to prevent the butter from seizing. Let blondies cool completely before slicing to prevent crumbling. For cleaner cuts, chill the blondies for 30 minutes before slicing. Blondies are better slightly underbaked than overbaked.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 blondie (based on
- Calories: 285
- Sugar: 28
- Sodium: 200
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 42
- Fiber: 1
- Protein: 3
Keywords: pumpkin snickerdoodle blondies, fall dessert, easy blondie recipe, pumpkin spice, snickerdoodle bars